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Global Cookies Market Will Reach 38 Billion USD by 2022

October 7th, 2017
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A The global cookies market has come into the limelight in recent years as a result of flavour, taste, shape, and packaging innovations mainly driven by health and safety concerns from both regulatory authorities as well as consumers. Cookies are typically eaten as an anytime snack and were initially viewed as an indulgence. Today, a number of companies have cookies with ingredients such as oatmeal that are actively marketed towards health-conscious individuals. The cookies market is estimated to witness a robust CAGR of 5.8 percent from 2017 to 2022 – says Persistence Market Research in a new report.

Modern trade accounts for roughly a third of the revenue share in the cookies market by sales channel segment in 2017. Modern trade segment is projected to be worth more than 12 billion USD by end 2022, making it critical for stakeholders in the cookies market to effectively exploit this sales channel segment. The rapid economic growth observed in the APeJ region – Asia-Pacific excluding Japan – should certainly benefit the APeJ modern trade channels and companies are recommended to devise their strategies accordingly. Traditional grocery stores are half the size of modern trade in terms of revenue share and are unlikely to outpace the latter anytime soon in the cookies market. Although APeJ is the largest regional contributor in the traditional grocery store segment, Latin America is predicted to record a much higher CAGR for the period studied.

Convenience stores are a relative minnow in the cookies market as this segment has a revenue share in single digits. Nonetheless, the APeJ convenience store segment is on track to move past 400 million USD by the end of 2022, making it unwise to overlook this sales channel entirely in favour of either modern trade or grocery stores in the cookies market. As Internet infrastructure improves, particularly in Latin America and APeJ, ecommerce should become a much preferred option for many consumers because of its numerous advantages. The online channel segment has the maximum growth potential in APeJ as millions of individuals using the Internet for the first time in this dynamic continent and can easily by tapped by cookie makers that focus their attention on online marketing

Oatmeal has a revenue share of slightly over a sixth of the cookies market by ingredient and is likely to gain share over the next five years. Oatmeal is considerably healthier than either chocolate cookies or chocolate chip cookies and can be marketed extensively to customers as a tasty yet healthy option. A robust CAGR of more than six percent for the period from 2017 to 2022 makes the prospects of the oatmeal segment very bright indeed in the cookies market. It remains to be seen if they can outpace the perennial forerunner in the cookies market – chocolate cookies.

Source: bakenet:eu

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Europain 2018 Promises to be the Biggest Ever

September 23rd, 2017
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Professionals from around the world will gather in France in February of 2018 for one of the most exceptional events in the bakery, pastry, and chocolate-making industry.

Europain 2018, taking place February 3-6, 2018 at Paris-Nord Villepinte in France, will look to address all the latest themes in all trades of the industry. Over the four-day period, attendees will experience a one-of-a-kind exhibition featuring nearly 700 exhibitors and brands over a 47,650 square-meter exhibition area.

Additionally, the Europain Forum will feature four days of exchanges and talks from qualified professionals from around the world. Conferences, interviews, and roundtables will cover the three main themes of the show: managing, manufacturing, and selling. Topics discussed at the forum will include new business moments in bakery, new models to create your bakery shop, new recipes with ancient wheat, how to manage allergens and diets in bakery or pastry, the ideal lab, and much more.

The Baker’s Lab is a life-sized bakehouse outfitted by exhibitors and partners that will feature a selection of innovative appliances and equipment. It will enable bakers to see in one location all the innovations presented at the show. Demonstrators will display techniques and creative ideas that attendees can use to boost their own production.

Exceptional contests will also take place at Europain 2018. Bringing together established and rising talents, the Masters contest is a series of competitions that include: Coupe Louis Lesaffre, Coupe du Monde de la Boulangerie, and Masters de la Boulangerie.

The United States will be represented by two bakers at the prestigious 2018 Masters de la Boulangerie competition: Jeffrey DeLeon and Jacob Baggentstos. The three-day competition pits 18 bakers from around the world for an elite showcase of baking expertise, challenging their creativity, innovation, and technical prowess. The candidates will be competing in one of three specialties: Nutritional Bread Making, Gourmet Baking, and Artistic Bread Making.

Excitement is already building for the event. Bakery professionals who have attended past Europain events have seen for themselves the extent of its coverage.

“I’ve been to two Europain events, 2012 and 2016, and both times it was an exciting and astonishing experience . . . I encourage anyone connected to the baking industry to come to Europain. It offers something for everyone,” says Bread Bakers Guild of America’s Laverne Mau Dicker.

Source: bakemag.com

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Frozen Bakery Market to Grow Worldwide by 2020

September 23rd, 2017
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The frozen bakery market makes up around 8% of the total frozen food market across the globe. The market is embracing more diversified operations, which offer sophisticated and healthy products.

Malarkodi Mahendran, Persistence Market Research, contributed to this article

Health-conscious consumers prefer food that contains healthy ingredients and stays fresh for a long period of time. A growing demand for these ingredients leads growth in the overall frozen bakery market, according to a report recently released by research specialist Persistence Market Research (PMR), called “Frozen Bakery Market: Global Industry Analysis and Forecast to 2020”. One of the reasons for the growth in the frozen bakery market is “food on the go”. In busier lifestyles, people tend to skip breakfast and grab bakery product that was previously frozen.

Dynamics by geographies

The market is expected to continue flourishing in the developed and developing regions of the world, the report shows. An increase in trade activities involving frozen pizza and frozen bread in Europe leads to a rise in the overall growth of the frozen bakery market. Europe contributes to this from the power stance of being the largest market of frozen bakery across the globe. North America is estimated to be second largest market after Europe, due to the increase in demand for processed food and the busy lifestyles of the population.

Asia-Pacific is the fastest growing market for frozen bakery. The growing influence of Western culture, rising middle classes with higher disposable income, and changing eating habits of consumers are some of the main reasons driving the Asia Pacific market. The growth of the frozen bakery market is expected to be fastest in the emerging market of Latin America and the Middle East up to 2020.

Expert analysis

Malarkodi Mahendran is a senior consultant with PMR. She offered Asia Pacific Baker & Biscuit her views on the report and its findings:

How has the ratio of frozen bakery goods evolved in the frozen foods category and how is it estimated to evolve?

The frozen bakery goods category has around an 8-10% market share of the total frozen food market. The market is evolved and undergone significant changes with respect to constantly changing consumer preferences. The quality frozen bakery products with natural/organic ingredients that meet most of the parameters set by consumers on the grounds of health and nutrition, will drive the market.

Which categories of frozen baked goods are driving this market, and in which areas?

Globally, frozen pizza crust and frozen bread is driving the market of frozen baked goods. Europe represents the largest frozen bakery market across the globe, followed by North America.

What are the main factors for this? Please compare the dynamics in Europe with those in the Middle East, APAC and the Americas.

On a global scale, Europe has the largest market for frozen bakery products and is expected to maintain its dominance in the future. Hectic lifestyles, coupled with increasing numbers of working women, are driving the frozen bakery products market in Europe. The preference among European consumers for convenience foods will undoubtedly drive growth in the frozen bakery products market.

In North America, the frozen bakery market has undergone a significant change in recent years due to changing consumer trends for frozen bakery products offering high nutritional health value, while clean label is driving growth of the market. To meet these parameters, frozen bakery product manufacturers are producing goods that are organic/natural or free-from products to retain consumer trust.

The increasing disposable income levels within the middle-class economy and growing urban population in countries like India are among the strong factors influencing the frozen bakery market in the developing countries of the Asia Pacific region.

Due to the high consumption of bread in Middle Eastern countries, bakery is a major processed food sold in this region. Most of the processed food products are imported into these countries and therefore supplied in frozen form. This is one of the main reasons driving the frozen bakery food products market in the Middle East.

Source: World Bakers

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U.S. CPI for baked foods, cereals rises in August

September 23rd, 2017
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The Consumer Price Index for baked foods and cereal products rose 0.2% in August, according to the Bureau of Labor Statistics of the U.S. Department of Labor. The index for all food at home, meanwhile, decreased 0.1%.

Of the 18 items followed by Milling & Baking News, a sister publication of World Grain, 11 posted month-over-month increases and 7 finished lower.

The August index for Cereals and Bakery Products before seasonal adjustment was 272.5% of the 1982-84 average, down 0.2% from a year ago. For all food at home, the August index was 238.8, up 0.3% from August 2016.

The CPI for cereals and cereal products in August was 228.3, down 0.1% from July and down 1.3% from August 2016. The index for products within this category included: flour and prepared mixes, 239.3, down 0.6% from July and down 1.7% from the previous year; breakfast cereal, 223.8, down 0.7% from the previous month and down 0.8% from a year ago; and rice, pasta and corn meal, 236.6, up 1% from July but down 1.6% from August 2016.

The price index for bakery products in August was 297.8, up 0.3% from July and up 0.3% from August 2016.

The August index for bread was 179.2, up 0.9% from July and up 0.4% from August 2016. Under this heading, the CPI for white bread was 325, up 0.6% from July and up 1.2% from August 2016. For bread other than white, the index was 346.5, up 1.2% from July but down 0.7% from a year ago.

The price index for fresh biscuits, rolls and muffins in August was 173.8, down 0.3% from July and down 0.8% from August 2016. The August index for cakes, cupcakes and cookies was 282.8, up 0.2% from July and up 1.3% from August 2016. Under this segment, other price indexes included fresh cakes and cupcakes, 301.4, down 1% from July but up 0.7% from August 2016; and cookies, 268.8, up 1.2% from the previous month and up 1.5% from the previous year.

The CPI for other bakery products in August was 267.6, up 0.3% from July but down 0.1% from August 2016. Under this heading, other price indexes in August included: fresh sweet rolls, coffee cakes and donuts, 295.9, up 1.2% from July and up 1.5% from August 2016; crackers and cracker products, 307.3, up 0.1% from July but down 1.8% from August 2016; and frozen and refrigerated bakery products, pies, tarts and turnovers, 271.1, down 0.5% from July but up 1% from the previous year.

Source: World Grain

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AMF acquires U.S. patent for oven chain management system

September 11th, 2017
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The U.S. Patent Office awarded AMF Bakery Systems (AMF) a patent for the Guardian Oven Chain Management System. The system monitors several important conditions of the oven chain, extending the life of the chain while reducing lubrication costs for traveling tray, tunnel and continuous ovens. It can be applied to continuous final proofers, product coolers, conveyors or other bakery equipment with long chain lengths.

“Predictable lubrication can save tens of thousands of dollars per year in lubricant,” said Philip Domenicucci, thermal product manager, AMF. “With proper maintenance, regular lubrication and cleaning, it is possible to have oven chains running for upwards of 30 years or more. Conversely, if a chain is poorly maintained the life span can be reduced to one to two years.”

The oven chain is a critical part of a bakery’s operation, as a chain failure can result in both costly repairs and production downtime. AMF’s system allows bakery operators to determine thermal expansion of the chain, the power required to drive the chain, variations in chain tracking, tensioning pressure and distance, and hydraulic chain tensioning.

Source:   bakingbusiness.com

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Why do we love the smell of bread? UCD scientists find the answer

September 11th, 2017
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The smell of freshly baked bread is used in supermarkets to encourage shoppers to spend more while a loaf in the oven of a house for sale is a trick beloved of estate agents, but the reason why bread triggers feelings of well-being has only now been explained by a team of Irish scientists.

The smell is almost universally loved and promotes a Pavlovian response in almost everyone because it prompts “odour-cued memories” at a subconscious level which catapult people back to very specific points in their childhoods, according to a piece of research by UCD food scientists published on Friday morning.

Through a combination of scientific analysis, an extensive poll and focus group-based research, Dr Amalia Scannell and researchers from UCD’s Institute of Food and Health zeroed in on what people love about bread’s distinctive aroma.

They were able to detect over 540 distinct volatile compounds in a typical loaf of bread with just under 20 contributing to its aroma.

The key aroma compounds create between eight and 12 notes which create the familiar smell of bread.

Some combinations are to be expected, particularly the ones that create milky, buttery and malty aromas but the researchers also identified more unexpected undercurrents including cooked spaghetti, flint, green olives, grapefruit and baked onions.

Brain anatomy

“Bread is such a powerful trigger largely due to brain anatomy,” Dr Scannell said.

“Incoming smells are first processed by the olfactory bulb, which starts inside the nose and runs along the bottom of the brain. The olfactory bulb has direct connections to the two brain areas that are strongly implicated in emotion and memory.”

Bread is a staple food which features heavily in childhood, which is “why it is one of those smells that evokes such strong memories, particularly of family, childhood and comfort,” she said.

A survey of 1,000 people, which accompanied the scientific analysis has been published to coincide with National Bread Week which begins next Monday.

All told 89 per cent of people said the smell of bread made them happy with 63 per cent saying it evoked happy memories.

Those taking part in the poll were asked for a word which they associated with those memories and 29 per cent identified the word “mum” or “mother” while one in five referenced the word “childhood”.

Staple in the Irish diet

A further 16 per cent conjured up the word “home”, the same percentage that thought of the word “grandparents”.

The survey also showed that in spite of the negative press it sometimes gets, bread remains a staple in the Irish diet with a third of Irish consumers eating it every day.

“As part of a healthy diet everyone should be eating bread and we are trying to dispel those myths that say bread is somehow bad for you which I can assure you it is not,” said Gerald Cunningham, the president of the Flour Confectioners and Bakers Association.

He said that over the last 12 months there had been something of a turnaround in the fortunes of bread and “there is now more positivity and more upbeat reports about the benefits of bread. It contains minerals, folic acid, fibre and is a great source of calcium and iron.”

Source: The Irisih Times

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World Bread Congress to be “baked” in Merida

August 26th, 2017
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In October, the 77th edition of the World Bread Congress will be “baked” in Merida (Mexico), an event that will bring together leaders of associations from the four continents, as well as bakers, suppliers and owners of those businesses around the world.

The national leadership of the National Chamber of the Bakery Industry (Canainpa) reported that in conjunction with the government of Yucatan and the International Bakery and Pastry Union, they are organizing this meeting that will be held for the second time in Mexico since 2004, when it was held in Acapulco, Guerrero.

The event to be held in October 2-7 aims to jointly address the strategies to face the new challenges in the international market and the globalized world, as well as exchange experiences, innovations and reflections on the challenges for this industry with a Long-range vision.

The Canainpa emphasized that bread is the most complete food product and that Mexico has a long tradition in this field, because it is the country that has the most variety in the world, since it has been able to adapt and adopt creations from other nations.

“78 percent of the industry in the Republic is artisanal and the sector represents the third force generating employment, more than 200 congressmen from 50 countries are expected to attend, including Sweden, Germany, Spain, Ireland, Switzerland, France, Taiwan , Italy, Argentina,” said the corporate body.

Source: sipse.com

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Why Isn’t Bread Alcoholic?

August 26th, 2017
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If beer and bread use almost the exact same ingredients (minus hops) why isn’t bread alcoholic? originally appeared on Quora: the place to gain and share knowledge, empowering people to learn from others and better understand the world.

Answer by Josh Velson, part data scientist, part chemical engineer, on Quora:

All yeast breads contain some amount of alcohol. Have you ever smelled a rising loaf of bread, or better yet smelled the air underneath dough that has been covered while rising? It smells really boozy. And that sweet smell that fresh baked bread has under the yeast and nutty Maillard reaction notes? Alcohol.

However, during the baking process, most of the alcohol in the dough evaporates into the atmosphere. This is basically the same thing that happens to much of the water in the dough as well. And it has long been known that bread contains residual alcohol, up to 1.9% of it. In the 1920s, the American Chemical Society even had a set of experimenters report on it: The Alcohol Content of Bread.

Anecdotally, I’ve also accidentally made really boozy bread by letting a white bread dough rise for too long. The end result was that not enough of the alcohol boiled off, and the darned thing tasted like alcohol. You can also taste alcohol in the doughy bits of under-baked white bread, which I categorically do not recommend you try making.

Putting on my industrial biochemistry hat here, many of the answers here claim that alcohol is only the product of a “starvation process” on yeast once they run out of oxygen. That’s wrong.

The most common brewers and bread yeasts, of the Saccharomyces genus (and some of the Brettanomyces genus, also used to produce beer), will produce alcohol in both a beer wort and in bread dough immediately regardless of aeration. This is actually a surprising result, as it runs counter to what is most efficient for the cell (and, incidentally, the simplistic version of yeast biology that is often taught to homebrewers). The expectation would be that the cell would perform aerobic respiration (full conversion of sugar and oxygen to carbon dioxide and water) until oxygen runs out, and only then revert to alcoholic fermentation, which runs without oxygen but produces less energy.

Instead, if a Saccharomyces yeast finds itself in a high sugar environment, regardless of the presence of air it will start producing ethanol, shunting sugar into the anaerobic respiration pathway while still running the aerobic process in parallel. This phenomenon is known as the Crabtree effect, and is speculated to be an adaptation to suppress competing organisms in the high-sugar environment because ethanol has antiseptic properties that yeasts are tolerant to but competitors are not. It’s a quirk of Saccharomyces biology that you basically only learn about if you spent a long time doing way too much yeast cell culture… like me.

Source: Forbes

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Heritage and ancient grain project feeds a growing demand

July 29th, 2017
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After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback.

Restaurants and bakeries that promote organic and local agriculture have sprouted up across the country in the last decade, meeting a rising consumer demand for tasty and nutritious foods that support an ethic of sustainability.

In the Northeast, for example, Gramercy Tavern in Manhattan serves local and seasonal dishes. Its rotating menu offers “roasted beets and kale salad with einkorn and candied pistachio” and “sea urchin risotto with ancient grains and ruby red shrimp.” The artisanal Wide Awake Bakery in Mecklenburg, New York, offers sourdough breads made from a variety of unconventional grains, largely sourced from its partner, Oechsner Farms, in Newfield, New York.

Marketing and economic analyses by Cornell researchers show that the demand for these unusual grains outstrips supply, and food lovers are willing to pay more for bread, pasta and baked goods made from them.

Still, since older varieties and ancient forms of wheat such as emmer and einkorn have been out of mainstream production for close to a century, little was known about what varieties might be best-suited for organic growing in the region.

A Cornell-led project provides research-backed, farm-to-table information on which modern, ancient and heritage wheat varieties are most adapted for Northeastern and north-central climates under organic conditions, best processing practices, avenues for marketing them, and how these varieties fare as bread, pasta and baked goods.

Results from the Value-Added Grains for Local and Regional Food Systems project were summarized in a paper, “Evaluation of Wheat and Emmer Varieties for Artisanal Baking, Pasta Making and Sensory Quality,” published in March in the Journal of Cereal Science.

“Consumer tastes are changing,” said Mark Sorrells, the project’s principal investigator and Cornell professor of plant breeding and genetics. “They are interested in local and flavorful food products, and farmers are looking for value-added crops to sell for higher prices to consumers.”

As a result of the project’s collaborations – with researchers, farmers, distributors and marketers, artisanal bakers, restaurants, consumers and others – alternative grains are now finding their way to plates around the region.

“The project has laid some really important groundwork, and every year, we’ve seen things grow exponentially,” said June Russell, manager of farm inspections and strategic development at Greenmarket, a program of GrowNYC, and a co-author of the paper. Greenmarket operates farmers markets in 52 locations across all five New York City boroughs and provides a bridge between growers and consumers.

“Demand is building, and that’s helping to drive more acres getting planted and some infrastructure development,” Russell said. Greenmarket has established a solid market for emmer and a growing market for einkorn, and 14 different kinds of wheat are now available, she said.

Research leads to farmer benefits

Before the project started five years ago, only modern wheat varieties – those developed after 1950 – were grown in the Northeast, with a few isolated cases of farmers experimenting with grains. From 2012 to 2015, researchers at Cornell, Pennsylvania State University and North Dakota State University evaluated 146 varieties of modern and heritage spring and winter wheat, spring emmer, spring and winter spelt, and spring einkorn for how well they adapted to organic systems.

The varieties came from modern breeding programs, old landraces (crop varieties improved by traditional agricultural methods), wheat once grown in the region, farmer selections and seed banks. The researchers identified grains that are of better quality, produce larger yields and resist disease. For sustainable agriculture, planting varieties of small grains plays an important role in crop rotation and adds to biodiversity. And by selling to local markets, farmers can charge more for their crop because it is fresh, of higher value and reduces transportation cost.

Through outreach efforts, thousands of farmers have been educated about the best varieties of heritage and ancient grains, where to get seeds, organic management recommendations and techniques, and how to harvest and process the grains. Events, workshops and field days have drawn more than 8,000 participants, and the project’s webinars and videos have garnered more than 20,000 views.

“To have the information from the field trials has been incredibly valuable for growers,” Russell said. “We didn’t have any of that, especially for organic management.”

Sorrells added: “The lesson we learned was if you really want to find out what varieties to grow organically, you have to evaluate them organically. Farmers that grow these grains can now look at real data and choose varieties that are most likely to benefit them economically.”

But how do they taste?

The next step was to take select varieties and see how well they baked, cooked and tasted as sourdough and yeast breads, other baked goods, whole steamed kernels, and as pasta.

“We tried to find those that performed well in trials and from a variety of market classes,” said Lisa Kissing Kucek, Ph.D. ’17, project manager and first author of the paper. They chose seven varieties for sourdough baking; five for matzo crackers, yeast bread, shortbread and cooked grain; and three emmer varieties for pasta and cooked grain evaluations.

For the cooking phase, Russell linked Kucek with artisanal bakers – Wide Awake Bakery for sourdough bread and Bread Alone Bakery in Boiceville, New York – for baked goods, and a restaurant – Gramercy Tavern – for emmer pasta trials.

Once the items were prepared, sensory evaluations began on Cornell’s Ithaca campus for sourdough evaluations, at the Culinary Institute of America’s New York City campus for baked goods, and at the Natural Gourmet Institute, also in New York City, for emmer pasta.

“This project had really heavy focus on stakeholder involvement, and more important, it was a participatory project,” Kucek said.

The project hired a certified sensory trainer, Liz Clarke from Ithaca-based Gimme Coffee, who worked with panels of professional and amateur bakers, consumers, professors and students. Clarke trained them to identify sweet, salty, sour and bitter flavors, and to arrive at a consensus for how to describe flavors and textures.

Among the results, Glenn, a modern hard red spring wheat that some specialty farmers were already growing, “did wonderfully in terms of sourdough baking,” Kucek said. “We could validate that this was a great spring wheat for our region.”

So, too, was Tom, a modern hard red spring wheat that hadn’t been grown much regionally. “We have a number of farmers now trying Tom,” she said.

Though modern varieties performed better than heritage and ancient types in the field trials, based on the evaluations, the researchers are working on new breeds that, for example, cross a high-yielding but bland modern variety with a low-yielding but flavorful heritage one, with the goal of producing a new high-yielding, tasty grain.

“The biggest takeaway for me, and I think for our stakeholders too, was that there’s not one variety that meets all needs,” Kucek said. “You should pick varieties based on the product that you are making, so getting that link between farmer and processor is really valuable, so that the processor can say, I really want this variety and then talk to the farmer in order to source it and get it.”

From farm to fork

Gramercy Tavern’s philosophy of promoting regional and seasonal foods made it a perfect fit for the quality evaluations. Since taking part in the project, Jenny Jones, a manager at the restaurant and a co-author on the paper, is now sourcing Lucille, an ancient spring emmer that when ground into flour and mixed with durum wheat makes a good, nutty pasta.

Wide Awake Bakery, which already had been using alternative grains, is now blending emmer and einkorn flours into some of its dough. The bakery’s owner, Stefan Senders, said the biggest lesson for him came from the baking tests.

“The way the baker handles the dough and the way the baker scores the dough has a tremendous impact on flavor. … I only learned that by virtue of this test. It’s changed our baking practices and the way I evaluate a loaf,” he said.

“We’re building a local grain culture,” Kucek said. “But we need to make sure the varieties we are using are the best ones for that application to help this movement grow. Picking the right varieties is going to be better for the farmer, baker and consumer.”

The project is funded by a grant through the United States Department of Agriculture’s Organic Research and Extension Initiative.

Collaborators included Elizabeth Dyck at the Organic Growers’ Research and Information-Sharing Network, and Julie Dawson, a plant scientist at the University of Wisconsin, Madison.

Source: Cornell University

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Cookies are Canada’s favorite sweet baked good

July 29th, 2017
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When it comes to sweet baked goods, it seems Canadians have a clear favorite. New research from Mintel reveals that nearly three quarters (72 percent) of Canadians eat cookies*, making it by far and away the nation’s most popular sweet baked good. Other top contenders making the list of Canada’s favourite baked goods include muffins (57 percent), cakes (53 percent), donuts (45 percent) and pastries (44 percent).

Despite the popularity of cookies from coast to coast, it appears not all generations see eye to eye with regard to their favourite sweet baked goods. Younger consumers aged 18-44 are more likely to eat donuts (49 percent vs 39 percent of consumers 45+), bars (38 percent vs 29 percent) and cupcakes (37 percent vs 21 percent); meanwhile, those aged 45+ have a sweet tooth for pies (50 percent vs 39 percent of 18-44s).

There seems to be a sense of nostalgia when it comes to indulging in baked goods as one third (32 percent) of consumers agree that sweet baked goods take them back to their childhood. However, any time is a good time for a cookie or a brownie for the 31 percent who say that sweet baked goods are a good snack, particularly among younger consumers aged 18-24 (41 percent).

Artiach's cookie line (Spain) (deia.com)

Artiach’s cookie line (Spain) (deia.com)

“Cookies take the number one slot in terms of popular sweet baked goods, even beating donuts – possibly the most intrinsically Canadian of all sweet baked goods. Given their flexibility and portability, it is not surprising that cookies are eaten more than other sweet baked goods,” said Joel Gregoire, Senior Food and Drink Analyst at Mintel. “Our research suggests baked goods that are more portable prove more popular among younger Canadians, indicating pie makers may look to innovate toward individual occasions in an effort to grow share among these consumers in order to further develop the category.”

It seems a new generation of bakers are covering their aprons in flour as Mintel research reveals 52 percent of consumers aged 18-24 say they enjoy baking from scratch, including 43 percent of 18-24-year-old males. However, it seems that men’s passion for baking declines dramatically with age. Indeed, today’s young Canadian men are almost twice as likely to say they enjoy baking from scratch as men aged 65+ (23 percent). Overall, 45 percent of Canadian consumers agree they enjoy baking from scratch.

Highlighting the importance of scratch baking, Canadians are far more likely to opt for baking sweet goods from scratch (69 percent) than baking from mixes (39 percent) or pre-made refrigerated dough (39 percent). Despite the popularity of baking, however, Canadians are still most likely to get their baked goods from an in-store bakery (74 percent), and nearly two thirds (63 percent) go to store shelves.

“While much has been written about cooking being a ‘lost art,’ our research highlights a sweet future for baking among Canadians, with enjoyment being a key driver. Young Canadians’ passion for baking signifies an opportunity to invest in winning young men over to spur growth in scratch baking,” continued Gregoire. “One of the simplest ways for companies and brands to engage these interested younger consumers, and perhaps help them learn the craft, is through social media, particularly through how-to videos, appealing visuals and smartly-positioned branded content.”

Source: Asia Food Journal

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